Friday, November 26, 2010

Pesto Omelette

Adding pesto to your omelette adds a huge boost of flavor and a little variety to an easy breakfast (or dinner).

Serves 2

1 tsp butter or oil
3 eggs
1/4 cup milk
1 Tbsp pesto
1 handful spinach leaves
1/4 tsp garlic powder
1/4 cup gouda or other cheese, grated
1/4 tsp salt and pepper

Heat a small (about 7 inches or 18 cm) frying pan on the stove on medium, melt butter. Beat the eggs in a small bowl. Mix in milk, pesto and salt and pepper. Once the frying pan is hot, pour the egg mixture, sprinkle on the spinach leaves and cheese and let it cook. Once the center of the omelette is starting to set, lift the corner of the omelette and gently fold it in half. Let it rest for about 30 seconds or so and then slip it off the pan and onto a plate. Serve immediately.

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